bmurph
Well-Known Member
I'm a pretty new brewer; this is my 2nd all grain batch and my 5th batch ever, so bear with me. I think there's no better way to find out what makes a good beer than just experimenting and brewing as much as I can. At the very least I'll find out what not to do again. Here's my next recipe.
10.5 lb Mash
4 lbs maris otter
1 lb munich
1 lb flaked oats
.5 lb caramel 40
.5 lb caramel 60
.5 lb caramel 120
.5 lb roasted barley
1 lb chocolate
.5 lb carapils
1 lb wheat
.5 lb lactose (during boil)
Hop Schedule
1 oz EKG @ 60 min
1 oz Fuggles @ 30 min
Yeast: Wyeast Irish Ale
First off--does this beer have too many ingredients? I want it to be complex but KISS advocates tell me if I'm taking the wrong approach. I'm also going for viscosity and a fair amount of residual sweetness so I'll mash high--around 155 F. I'm undecided about the wheat and unsure if I need the carapils since I'm already using the oats and lactose, but they're left over from my last batch so I wanna get rid of em.
I would love this beer to turn out somewhere between Sam Smith's Oatmeal Stout and Harviestoun Old Engine Oil--2 of my favorites.
10.5 lb Mash
4 lbs maris otter
1 lb munich
1 lb flaked oats
.5 lb caramel 40
.5 lb caramel 60
.5 lb caramel 120
.5 lb roasted barley
1 lb chocolate
.5 lb carapils
1 lb wheat
.5 lb lactose (during boil)
Hop Schedule
1 oz EKG @ 60 min
1 oz Fuggles @ 30 min
Yeast: Wyeast Irish Ale
First off--does this beer have too many ingredients? I want it to be complex but KISS advocates tell me if I'm taking the wrong approach. I'm also going for viscosity and a fair amount of residual sweetness so I'll mash high--around 155 F. I'm undecided about the wheat and unsure if I need the carapils since I'm already using the oats and lactose, but they're left over from my last batch so I wanna get rid of em.
I would love this beer to turn out somewhere between Sam Smith's Oatmeal Stout and Harviestoun Old Engine Oil--2 of my favorites.